Crock-Pot Biscuit Breakfast Casserole Slow Cooker Recipe

Crock-Pot Biscuit Breakfast Casserole Slow Cooker Recipe

Ingredients

• 1 teaspoon Butter Softened
• 16.3 ounces Refrigerated Biscuits
• 4 large Eggs
• 1/4 cup Milk
• 1/2 cup Shredded Cheddar Cheese
• 5 ounces Bacon Cooked and Chopped

Method

1. Butter the sides and bottom of either a 3-4 quart casserole or 6 quart oval slow cooker
2. Open the refrigerated biscuits and lay the biscuits in a single layer in the bottom of the slow cooker
3. In a medium mixing bowl, mix together the eggs, milk, cheese and bacon
4. Pour egg mixture evenly over the top of the biscuits
5. Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked
6. Garnish with a sprinkle of chopped fresh parsley before serving

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